Description
This Cheesy Vegetable Casserole Bake is a comforting and nutritious dish featuring a medley of broccoli, cauliflower, carrots, red bell pepper, and peas enveloped in a rich, creamy cheddar cheese sauce. Topped with a golden, crispy layer of mozzarella, panko breadcrumbs, and butter, it’s baked to perfection for a warm and satisfying meal that’s perfect for family dinners or potlucks.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup diced red bell pepper
- 1 cup frozen peas
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Blanch Vegetables: Bring a large pot of salted water to a boil. Add broccoli, cauliflower, and carrots and blanch them for 3 minutes. Drain and immediately rinse with cold water to stop the cooking process and preserve their color and texture.
- Make Roux: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
- Thicken Cheese Sauce: Slowly whisk in the whole milk, stirring constantly until the sauce thickens, which should take about 3 to 4 minutes.
- Finish Cheese Sauce: Remove the skillet from heat. Stir in shredded sharp cheddar cheese, grated Parmesan, salt, black pepper, and ground nutmeg until the cheese is fully melted and the sauce is smooth.
- Combine Vegetables and Sauce: In a large mixing bowl, combine the blanched broccoli, cauliflower, carrots, diced red bell pepper, and frozen peas. Pour the cheese sauce over the vegetables and toss gently to coat all pieces evenly.
- Layer in Baking Dish: Transfer the cheese-coated vegetables into the prepared baking dish, spreading them out evenly for uniform baking.
- Prepare Topping: In a small bowl, mix shredded mozzarella cheese, panko breadcrumbs, and melted butter. Sprinkle this mixture evenly over the vegetable casserole.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling hot around the edges.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set before serving. This resting time helps the casserole hold together better when portioned.
Notes
- Blanching vegetables before baking keeps them crisp-tender and helps retain vibrant colors.
- For a lower-fat version, substitute whole milk with 2% milk and use reduced-fat cheeses.
- To add extra flavor, consider mixing in herbs like thyme or rosemary into the cheese sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Make sure to not overcook the cheese sauce on the stovetop to avoid curdling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: cheesy vegetable casserole, broccoli casserole, cauliflower bake, vegetable bake, comfort food, cheesy bake, holiday side dish
